How to make it

  • Cook brown rice.
  • Chop the garlic and onion until medium-fine.
  • Saute in large covered pan (without cover) in about a Tablespoon of butter and a bit of olive oil until starting to get golden.
  • Add chopped herbs and salt and fresh-ground pepper to taste.
  • Add mushrooms and saute, stirring occasionally, until nicely browned.
  • Add a splash of sake to deglaze pan.
  • Add some stock (see note), reduce heat slightly, add kale, and cover.
  • Continue cooking until kale is getting soft.
  • Uncover and stir in a little cornstarch dissolved in water, and stir and heat until the remaining juices have thickened to roughly the consistency of gravy.
  • Serve in a bowl over brown rice. Grate fresh parmesan on top, if desired.
  • Note: I discovered, to my chagrin, that I didn't HAVE any stock when I looked in my freezer (I usually make my own, and I've submitted my typical homemade stock recipe) -- AND when I looked in my cupboard! But I do keep veggie bouillon cubes around for such emergencies. I am sort of fanatic about the freshness of my stock, so this is what I did. I put about 2 cups of filtered water into a saucepan and started boiling it. I added the bouillon cube. Then I threw in the scraps of the onion (the ends, including the peel and all) and a couple extra pieces of it, some scraps of red bell pepper, two chopped carrots, some Italian parsley, a little pepper (there's plenty of salt in the bouillon), and the mushroom stems. I kept it simmering until I was ready to add the stock to the pan, then just strained the stock right in. Voila! (This little trick is what I call faker's homemade stock.)

Reviews & Comments 2

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  • pressurecooker 11 years ago
    It is so hard to find recipes for fresh greens and less common vegetables. This does sound good! And being healthy gives it an added bonus!
    Was this review helpful? Yes Flag
  • dizzzykipper 11 years ago
    Looks and sounds really good.
    i think I'll enjoy this
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